Entree: Democratic Republic of the Congo – Northern Culinary Region – Maboke de Viande (Meat simmered in spiced tomato and palm-oil sauce, wrapped and steamed in banana leaves)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1½ in (2.5–4 cm) pieces
- 2 tbsp (30 ml) palm oil
- 2 medium onions, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 inch (2.5 cm) piece fresh ginger, minced (about 1 tbsp / 6 g)
- 3 medium tomatoes, chopped, approx. 12 oz (340 g)
- 2 tbsp (30 ml) tomato paste
- 1 scotch bonnet pepper, whole or thinly sliced (approx. 10 g), adjust to heat preference
- 1 bouillon cube (Maggi) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 cup (240 ml) water or beef stock
- 2 medium carrots, cut into chunks, approx. 8 oz (225 g) (optional)
- Banana leaves for wrapping
- Juice of 1 lime (about 1 tbsp / 15 ml)
- Fresh cilantro or parsley for garnish

Instructions

1. If using fresh banana leaves, wipe clean and briefly pass over an open flame or dip in hot water to soften and make them pliable; cut into large squares for wrapping.
2. Heat palm oil in a heavy pot over medium-high heat. Brown the beef pieces in batches until well seared; transfer to a plate.
3. Reduce heat to medium. Add onions and cook until softened, about 6–8 minutes. Add garlic and ginger and cook another 1–2 minutes until fragrant.
4. Stir in chopped tomatoes and tomato paste, cook until tomatoes break down, 5–7 minutes. Add scotch bonnet (whole to keep milder, sliced for more heat), bouillon cube, salt, and pepper.
5. Return beef to the pot, add carrots if using, pour in 1 cup (240 ml) water or stock, bring to a simmer, then cover and cook gently until the beef is nearly tender, about 45–60 minutes depending on cut.
6. Remove from heat and stir in lime juice. Taste and adjust seasoning.
7. Spoon portions of the meat and sauce onto the center of each banana-leaf square, fold and seal the leaves to form parcels, and tie with kitchen twine or secure with toothpicks.
8. Place parcels in a steamer basket over simmering water, cover, and steam for 30–40 minutes to meld flavors and finish cooking. Alternatively, bake parcels in a covered dish at 350°F (175°C) for 30–40 minutes.
9. Open parcels carefully, garnish with fresh cilantro or parsley, and serve hot with boiled plantains, rice, or fufu.